Brownie Blondies
The best of both worlds: blondie and brownie. Rich and dense texture brownie bottom topped with a gooey blondie layer with a chewy texture
Servings 16 Pieces
Equipment
- 1 8"x8" squate pan
- 1 pieces of parchment paper
- 2 medium bowls
- rubber spatual
- hand whisk
Ingredients
Brownie batter
- 6 TBSP Unsalted butter (85 g / 3 oz)
- 1/2 cup Unsweetened chocolate, chopped (85 g / 3 oz)
- 1/2 cup Dark brown sugar (100 g / 3.5 oz)
- 1 Large Egg
- 1 Large Egg yolk
- 1/2 Cup All purpose flour (60 g / 2 oz)
- 1/4 tsp Salt
Blondie batter
- 1/2 Cup Unsalted butter,melted (113 g / 4 oz)
- 3/4 Cup Light brown sugar (150 g / 5 oz)
- 1 Large Egg
- 1 teaspoon Vanilla extract
- 1/2 Cup All-purpose flour (60 g / 3 oz)
- 1/4 tsp Salt
Instructions
Brownie
- Preheat oven to 350F and line 8"x8" square pan with parchment paper.
- Place the butter and chopped chocolate in a medium bowl and melt together. You can use the microwave or a double broiler.
- Add the sugar and mix until incorporated then mix in the egg and egg yolk. Set aside while you make the blondie batter.
- Fold in the flour and salt and mix until fully blended.
Blondie
- In a medium bowl, mix the melted butter, vanilla extract, and sugar then mix in the egg.
- Fold in the flour and salt. (at this stage you can fold the flour into the brownie batter)
Assemble
- Pour the brownie batter into the prepared pan then the blondie batter.
- Use a knife to create a few swirls hen bake for 22 minutes. The blondies are ready when a toothpick comes out with a few moist crumbs from the center.
- Remove from the oven and alow to completely cool before inverting and slicing.
